| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 6 | Servings | ||
INGREDIENTS
| 3 1/2 | c | Leeks, white and pale green |
| parts only sliced | ||
| thinly | ||
| about 3 leeks | ||
| 1 | Fennel bulb, trimmed cut | |
| into 8 wedges then cut | ||
| crosswise into 1/4" | ||
| slices | ||
| 4 | T | Butter, 1/2 stick melted |
| 1 | c | Whole milk |
| 2 | Egg yolks | |
| 1 | T | All purpose flour |
| 1/2 | c | Parmesan cheese, grated |
| 1 | Sheet frozen puff pastry | |
| half of 17 1/4 oz pkg | ||
| thawed | ||
| 2 | t | Poppy seeds |
INSTRUCTIONS
Preheat oven to 450øF. Toss leeks, fennel and 3 tablespoons butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 425øF. Whisk milk and yolks in small bowl. Heat 1 tablespoon butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk mixture. Bring to simmer, whisking constantly; continue to whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Stir in 1/4 cup cheese. Mix in vegetables. Season with salt and pepper. Roll out pastry on floured surface to 12 inch square. Transfer pastry to 9 inch diameter glass pie dish. Trim overhang. Fill pastry with vegetable mixture. Sprinkle with 1/4 cup cheese and poppy seeds. Bake until crust is deep golden, about 25 minutes. Serve warm. Team this dish with a mixed green salad for a delicious lunch. Printed in Bone Appetit April 1998 Recipe by: Elizabeth Ellis Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998
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